Chinese Tomato Egg Stir Fry Recipe
Chinese Tomato Egg Stir Fry is a quick and flavorful dish featuring fluffy scrambled eggs cooked with juicy roma tomatoes in a savory-sweet sauce. Enhanced with garlic, green onions, and classic seasonings like soy sauce, oyster sauce, and ketchup, this comforting stir-fry pairs perfectly with steamed rice for a wholesome, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Egg Mixture
- 6 eggs
- ½ teaspoon salt
- ¼ teaspoon white pepper
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 green onion, chopped
- 5-6 roma tomatoes (about 1 lb), quartered
Sauce
- 3 tablespoons water
- 2 tablespoons ketchup
- ½ tablespoon oyster sauce
- ½ tablespoon soy sauce
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
Cornstarch Slurry
- ½ tablespoon cornstarch
- 1 tablespoon water
To Serve
- 2 stalks green onion, chopped
- Steamed rice
Instructions
- Prepare the Egg Mixture: Crack the eggs into a bowl, add ½ teaspoon salt and ¼ teaspoon white pepper, then whisk thoroughly until combined and slightly frothy to ensure fluffy scrambled eggs.
- Cook the Eggs: Heat a wok or large skillet over medium-high heat and add a small amount of oil. Pour in the beaten eggs and gently scramble, cooking just until soft curds form but still slightly runny. Remove the eggs from the pan and set aside to prevent overcooking.
- Sauté Aromatics: In the same pan, add a bit more oil if needed and sauté the minced garlic and chopped green onion until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
- Add Tomatoes and Sauce Ingredients: Add the quartered roma tomatoes to the pan, stirring occasionally until they start to soften and release juices, about 3-4 minutes. Stir in 3 tablespoons water, 2 tablespoons ketchup, ½ tablespoon oyster sauce, ½ tablespoon soy sauce, 2 teaspoons brown sugar, and 1 teaspoon sesame oil, combining thoroughly.
- Thicken the Sauce: Mix the cornstarch slurry by combining ½ tablespoon cornstarch with 1 tablespoon water until smooth. Pour this slurry into the tomato sauce and stir well. Let it cook for another 1-2 minutes until the sauce thickens slightly.
- Combine Eggs with Sauce: Return the scrambled eggs to the pan and gently fold them into the tomato sauce, making sure the eggs are coated but not broken up too much. Cook for another minute to meld the flavors but avoid overcooking the eggs.
- Garnish and Serve: Sprinkle the chopped green onions over the stir fry. Serve hot immediately with steamed rice for a complete meal.
Notes
- Use ripe roma tomatoes for the best balance of sweetness and acidity.
- Adjust the sugar and soy sauce amounts to taste if you prefer sweeter or saltier flavors.
- Be careful not to overcook the eggs; remove them from the pan while still slightly runny as they will continue to cook when combined with the sauce.
- This dish is best eaten fresh but can be reheated gently on the stove.
- Vegetarian version can be made by omitting oyster sauce or substituting with a vegetarian mushroom sauce.
